Raspberry buttermilk cake from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 195) by Tanya Steel and The Editors of Epicurious.com

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on April 17, 2018

    Super good, often requested. My mother tells me she has added almond extract with great results. Very quick and very rewarding.

  • louie734 on March 29, 2014

    Used sparkling sugar for the top (great crunch), with a generous amount (about 7 oz) of out-of-season raspberries that were fairly tart but pretty for March. Took about 30 minutes, maybe a few more, to get cooked through in the middle. The berries appeared dried out but still lend a good juicy bite in the cake. Served with a drizzle of crème fraiche, scoop of vanilla bean gelato, and a few fresh berries. Great, easy everyday cake. Deb from smitten kitchen advises adding some lemon zest - which I'd done before, but not this time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.